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ANAPHYLAXIS IN CHOPPED GUINEA PIG LUNG : II. ENHANCEMENT OF THE ANAPHYLACTIC RELEASE OF HISTAMINE AND SLOW REACTING SUBSTANCE BY CERTAIN DIBASIC ALIPHATIC ACIDS AND INHIBITION BY MONOBASIC FATTY ACIDS
The quantitative release of histamine and slow reacting substance by specific antigen from perfused, chopped, sensitized guinea pig lung has been used to study the opposing effects of monobasic and certain dibasic fatty acids on the anaphylactic reaction. The anaphylactic release of histamine and sl...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
The Rockefeller University Press
1961
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2137365/ https://ncbi.nlm.nih.gov/pubmed/13685195 |
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